Squash and Leek Soup
By Chef Debbi Dubbs

  • Ingredients

  • 1 Leeks split in half lengthwise
  • 2 tablespoons Olive Oil
  • 2 cloves Organic Garlic crushed
  • 2 sprigs Thyme
  • 2 Bay Leaves
  • 5 sprigs Organic Parsley
  • 1 cup White Wine
  • 1 1/2 pounds Buttercup Squash roasted and peeled
  • 5 cups Chicken Stock
  • 1/2 cup Milk
  • 1/2 cup Heavy Cream
  • Salt and Pepper to taste

  • Directions

  • Heat oil in a saucepan; add leek and garlic and sauté until soft but not brown.

  • Add thyme, parsley and bay leaves, stir until coated.

  • Add white wine and reduce to 2 Tbsp.

  • Add stock and squash, simmer 10 minutes.

  • Discard the herbs and purée the soup, using a hand immersion blender.

  • Add milk and cream.

  • Season to taste with salt and pepper.

  • If soup is too thick, add a little more broth to desired consistency.